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Shredded Potato Casserole
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1/2 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup butter, melted, divided
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 cup cornflake crumbs
1/4 cup grated Parmesan cheese
In a large bowl, combine the soup, sour cream, milk, cheddar cheese and 1/4 cup
butter. Stir in the hash browns. Transfer to a greased 13-in. x 9-in. x 2-in.
baking dish. In a small bowl, combine the cornflake crumbs, Parmesan cheese
and remaining butter; sprinkle over top. Bake, uncovered, at 325° for 45-50
minutes or until heated through.
Yield: 6-8 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |